- 2 tablespoons vegetable oil (Do not use olive oil)
- 1 tablespoon butter
- 2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
- 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
- 2 cups sour cream
- 1 cup mayonnaise (I used Dukes for the lemon flavor)
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- In a large sauté pan over low heat, add oil and butter. When butter is melted, add onions and sauté stirring occasionally until golden brown and caramelized, about 35 minutes. This is a slow process do not turn up the heat to make it go faster or you will lose the whole effect of caramelizing the onions. This is key to the recipe.
- Add shallots and sauté for 15 minutes more until onions and shallots are dark brown.
- Remove from heat and let cool for 5 to 6 minutes (I stuck mine in the freezer for a few minutes) then chop into 1/4-inch pieces. Set aside to cool to room temperature.
- In a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture.
- Chill at least 1 hour or overnight, prior to serving. I would suggest overnight so that all the flavors can dance together!
Check Out Our Online Recipe Book: www.CafeChatterbox.com